Executive Kitchen Leader: Menu & Culinary Excellence

FAIRMONT; New Orleans (LA); On-site; USD 90,000 - 130,000; Full time

Job summary

FAIRMONT in New Orleans seeks a Chef de Cuisine to lead the kitchens for The Café by Emeril, Delmonico Steakhouse, and The Lobby Bar. You will drive culinary excellence, cost controls, staff development, and guest satisfaction across multiple outlets.

You will partner with the Executive Chef to develop menus, manage labor and inventory, and ensure health and safety standards, while mentoring a diverse culinary team to deliver memorable dining experiences.

Qualifications

• Demonstrated understanding of basic mathematical principles, including percentages and cost calculations.
• Proven expertise in all back-of-house culinary positions and operations.
• Excellent written and verbal communication, leadership, and problem-solving skills.
• Ability to work effectively in a fast-paced, high-volume environment.
• Ability to lead and develop team members while supporting operational needs.
• Strong organizational, multitasking, and time-management skills.
• Good manual dexterity and ability to frequently lift up to 50 pounds.

Responsibilities

• Collaborate with Executive Chef to develop kitchen SOPs and supervise operations.
• Lead menu execution, including seasonal and daily specials, while ensuring quality.
• Oversee purchasing, labor management, and back-of-house leadership.
• Ensure compliance with food safety regulations, company standards, and timelines.
• Expedite service and maintain consistent, high-quality plating and taste.
• Monitor inventory, costs, and payroll practices for back-of-house teams.
• Recruit, train, schedule, and coach culinary staff; drive team development.
• Foster a positive, inclusive work environment and guest-focused service.

Skills

Cost calculations

Culinary leadership

Communication skills

Fast-paced environment

Team development

Organization & multitasking

Dexterity & lifting

Job description

FAIRMONT in New Orleans seeks a Chef de Cuisine to lead the kitchens for The Café by Emeril, Delmonico Steakhouse, and The Lobby Bar. You will drive culinary excellence, cost controls, staff development, and guest satisfaction across multiple outlets.

You will partner with the Executive Chef to develop menus, manage labor and inventory, and ensure health and safety standards, while mentoring a diverse culinary team to deliver memorable dining experiences.